Full of beans

IN MY KITCHEN: Kaushy Pa­tel from Prashad, Drighlington.

Yorkshire Post - YP Magazine - - Front Page -

twice in warm wa­ter then drain. Crush the chillies, gar­lic and gin­ger with a pinch of salt us­ing a pes­tle and mor­tar (or blen­der) to make a fine masala paste.

Heat the oil in large pan for about 90 sec­onds over medium heat then add the mus­tard seeds. When they start to pop, add the carom seeds and re­duce the heat to low.

Add the asafetida, masala paste, beans, au­bergines, turmeric, ground co­rian­der, salt and sugar and stir gen­tly. In­crease the heat to medium, stir in the half the chopped co­rian­der and 300ml of boil­ing wa­ter, then cover the pan and bring the mix­ture to the boil.

Re­duce the heat to low, sim­mer for five to six min­utes then stir in the toma­toes and the re­main­ing chopped co­rian­der.

Cover the pan again and cook for a fur­ther five min­utes, then re­move from the heat. Set aside to rest (still cov­ered) for at least 10 min­utes to al­low the flavours to in­fuse.

When you are ready to eat, re­heat over a medium heat un­til pip­ing hot and serve with boiled Bas­mati rice.

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